Savory Herbed White Beans with Garden Vegetables
This comforting dish blends hearty white beans with an array of fresh vegetables, seasoned with aromatic herbs and topped with savory smoked tofu. It's a versatile vegan delight perfect for any occasion.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 12 oz smoked tofu cubed
- 2 tbsp olive oil extra virgin
- 1 large red onion diced
- 4 cloves garlic minced
- 4 cups vegetable broth
- 2 15 oz cans white beans drained and rinsed
- 3 cups broccoli florets chopped
- 8 oz mushrooms sliced
- 1 lemon zested and juiced
- 1 tsp paprika smoked
- 1 tsp thyme dried
- 1 tsp rosemary dried
- 1 tsp salt to taste
- 1 tsp black pepper freshly ground
Instructions
Preparation Steps
- Heat olive oil in a large skillet over medium heat. Sauté the onions until soft, about 5 minutes.
- Add garlic and smoked tofu to the skillet, cooking until the tofu is golden, about 5 more minutes.
- Pour in the vegetable broth and add the white beans. Season with paprika, thyme, rosemary, salt, and pepper.
- Bring the mixture to a boil, then add broccoli and mushrooms. Reduce heat and simmer until the vegetables are tender, about 10 minutes.
- Stir in lemon zest and juice. Adjust seasoning with extra salt and pepper to taste.
- Remove from heat and let cool slightly before serving.
- Serve warm with crusty bread or rice, if desired.
Notes
Optional: Add chili flakes for a spicy kick. Store leftovers in the refrigerator for up to 3 days.